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Simple Desserts | 4 Easy Dessert Recipes - Paula is sharing easy Southern desserts recipes, including blueberry dumplings, coconut macaroons, and more. Paula’s Home Cooking, Season 3, Episode 7.
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00:00 Intro
2:25 Coconut Macaroons Recipe: https://www.pauladeen.com/recipe/coconut-macaroons/
6:11 Pears Sabayon Recipe: https://www.pauladeen.com/recipe/pears-sabayon/
9:24 Mae Dawson’s Hoosier Sugar Cream Pie Recipe: https://www.pauladeen.com/recipe/mae-dawsons-hoosier-sugar-cream-pie/
13:48 Blueberry Dumplings Recipe: https://www.pauladeen.com/recipe/blueberry-dumplings/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- [Paula Deen] Hey y'all, I'm Paula Deen.
0:02
You know, there's nothing better than instant gratification.
0:06
And today I wanna show y'all some
0:08
of my favorite dessert recipes that are fast,
0:11
simple, and yet scrumptious.
0:13
But before we get into that,
0:14
I wanna take y'all to Savanna Coffee Roasters
0:17
for some fresh beans to complete this bittersweet affair.
0:21
And then it'll be time for us to head back to my kitchen.
0:23
First up is going to be Nutty Coconut Macaroons.
0:27
After that things are going to get fruity
0:29
with my Pear Sabayon
0:31
and then I want to pay tribute
0:32
to my friend Mae Dawson
0:34
by preparing her famous Sugar Cream Pie,
0:37
and finally my yummy Blueberry Dumplings.
0:41
So I hope you brought your sweet tooth
0:42
'cause desserts are on me today.
0:45
Good morning y'all
0:46
today's show is all about simple desserts.
0:50
Now, when we're talking simple desserts
0:52
there's nothing better than a great cup of coffee.
0:57
And today I'm gonna show you what I drink
1:00
and it'll pick you up
1:02
and get your morning going.
1:03
So y'all come with me
1:04
'cause we're gonna go get us some great coffee.
1:09
When I'm serving up a perfect cup of coffee
1:11
to go with my desserts,
1:13
I always start with a fresh ground coffee bean
1:16
from Savanna Coffee Roasters.
1:18
Now y'all know that here in the South,
1:20
we're a big tea drinkers
1:22
but coffee is fast becoming a partner
1:24
in our cooking culture.
1:26
And Laura, the store manager
1:28
keeps an impressive inventory
1:30
of over 30 different varieties.
1:32
They carry the finest Arabica beans
1:35
from Colombia, Kenya, and Jamaica
1:37
as well as fantastic blends
1:39
like the good old Savannah Blend
1:42
and the Good & Evil Blend.
1:44
After you buy your coffee,
1:46
it's best to keep whole bean stored
1:48
in an airtight container
1:49
in a cool dry place,
1:51
like maybe your freezer or refrigerator.
1:54
And the sooner newly ground beans
1:56
are brewed the better.
1:57
I bet this coffee is gonna be just delicious.
2:04
This coffee is gonna taste so good today
2:06
'cause it's kind of nippy outside
2:09
and I can't hardly wait to make it.
2:11
It's gonna be wonderful.
2:13
Laura was so helpful.
2:14
And you know I decided on the Georgia pecan,
2:18
it's gonna taste yummy
2:19
with the desserts we're making today.
2:21
And before we get started on the coffee though,
2:23
we've got to get these going.
2:25
And the first dessert up is Coconut Macaroons.
2:28
And they're so simple y'all
2:30
it takes about 10 minutes.
2:32
So the first thing we're gonna do is,
2:33
we're gonna start by separating our eggs.
2:36
We're gonna do a little Meringue
2:39
to go into our coconut.
2:43
We're gonna start by beating these egg whites
2:47
and I'm actually saving these yellows
2:49
because as soon as I finish with this,
2:51
we're gonna be making Pear sabayon.
2:54
Did I say that right?
2:55
Sometimes I get real confused with that word.
2:58
My Southern tongue will get all screwed up in my mouth.
3:01
So anyway, pear sabayon
3:03
(blender whirring)
3:04
or something you like that y'all.
3:07
(blender whirring)
3:09
All right, now I've got my egg whites going
3:11
and I put just a little cream of tang in there
3:14
to make them really stiff.
3:16
And while that's going,
3:17
I'm gonna come over here.
3:18
This is so easy.
3:20
I'm just using flight coconut
3:22
that comes in a bag.
3:23
In fact on the back of the bag,
3:25
you'll actually see...
3:28
I'm putting about an eighth of teaspoon of salt.
3:30
You'll actually find a recipe on the bag.
3:33
Now, I don't know if that one calls for egg whites or not
3:36
but this is sweetened condensed milk.
3:39
All right, now so my egg whites are done.
3:41
So I'm gonna turn those off.
3:43
And in my macaroons today,
3:45
I'm gonna be adding a couple
3:47
of teaspoons of almond rather than vanilla.
3:50
I just love the flavor of almond.
3:53
Now, all we have to do is incorporate
3:57
that condensed milk with our coconut
3:59
and it doesn't take, but a second.
4:02
All right, now we're just gonna fold in our egg whites.
4:08
And like I said,
4:09
that's gonna make it so nice and fluffy.
4:15
And y'all remember,
4:15
I've told you before
4:17
you just have to pick your days
4:19
when you're doing meringues
4:20
because if it's raining outside
4:22
they just don't want to make.
4:25
So these did so good today
4:28
because the sun shining
4:30
and it's really dry outside.
4:33
All right, so we're just gonna kind of fold that in
4:36
just like that working our spatular down and over.
4:41
Like I said, the recipes on the bags of coconut may differ.
4:46
And like I said,
4:47
some of them don't even call for the egg whites,
4:49
but I think they do so much better.
4:53
We're gonna spray this lightly.
4:56
So our macaroons will come up easily
4:59
and I have found that an ice cream scoop
5:02
works real well for this,
5:05
but for the time being
5:07
I'm just gonna use two big tablespoons.
5:10
Drop them about like that.
5:13
All right, I've got the macaroons on our sheet
5:16
and we're gonna put these in a 350 preheated oven.
5:20
And we're gonna bake them for about maybe eight minutes.
5:28
I've got those in the oven now.
5:30
And I've got another tray here
5:32
in this oven
5:32
and they've been cooking about eight minutes.
5:34
So we're gonna check and see what they look like.
5:38
Oh, and they look good.
5:41
These are actually a little tinier
5:44
than the ones I've made.
5:45
I think I got a heavy hand
5:47
with those that I just put in.
5:49
All right, let's see how they're gonna do.
5:51
Oh yeah.
5:52
They're gonna do nicely.
5:55
Don't those look delicious.
5:56
And you saw how little bit of time,
5:59
effort and ingredients
6:01
that it took to make
6:03
these wonderful homemade macaroons.
6:07
And they're so good.
6:09
I can't hardly wait to have one,
6:11
but we better move on over here
6:12
and make that sabayon
6:14
I was telling y'all about.
6:16
For this, I'm gonna put four egg yolks
6:21
into the bowl and I'm gonna put
6:25
Oh gosh, just a pinch of salt
6:28
and some flick sugar.
6:30
And I'm just gonna mix that up.
6:31
And this is one of those things
6:33
that we're gonna have to stir
6:34
and stay on top off,
6:35
or you'll have a bowl of scrambled eggs.
6:38
So we're gonna have to really watch
6:41
and make sure that they don't scramble up on us.
6:44
All right now I'm gonna add
6:45
a fourth of a cup of cooking sherry
6:48
but you can use a good drinking sherry,
6:51
if you want to.
6:52
In fact, I would suggest that,
6:54
if you've got some on hand
6:55
but if not, the cook Sherry it will work fine.
6:59
All right, now I'm gonna put it over on water.
7:02
And this is something
7:03
that you're not gonna walk away from.
7:05
So this is the boring part.
7:07
It's gonna take about eight minutes.
7:08
So why don't I take a quick break.
7:11
And when we come back,
7:12
we'll have it ready.
7:13
And I don't think anybody will miss just one.
7:22
I so hope y'all are enjoying the show.
7:25
And if you do.
7:26
Be sure to click like, subscribe and
7:29
notification bell so you'll never miss a video.
7:33
And we'll be right back after the break.
7:42
Hey y'all, welcome back.
7:44
And I've got this custard going so good.
7:46
Now what we're gonna do now
7:49
is we're gonna take this totally away from the heat.
7:54
And I'm actually gonna pour it into another bowl
7:56
because we're fixing to beat some cream
7:59
and fold into this
8:00
and it's gonna make it nice and fluffy.
8:03
And I've got a little sweetened whipped cream.
8:06
So we're just gonna fold this into our custard.
8:12
You know you can't go wrong with eggs
8:14
and sugar and whipped cream.
8:17
See how it's becoming a pretty soft yellow color.
8:21
Now that we're mixing the white into it.
8:23
Today I'm serving this as a dessert,
8:25
but this is one of those dishes
8:27
that you could actually serve
8:29
as a salad if you wanted
8:30
kind of a sweeter salad with a meal.
8:32
I'm actually using pears that I canned,
8:35
but you can just go
8:36
to the grocery store
8:37
and buy the regular canned pears
8:40
and they'll work nicely for you.
8:42
And you wanna make sure
8:43
that you grab pear halves not sliced pears.
8:48
During pear season this year
8:50
I actually made some pear preserves
8:53
and Michael and I, and just enjoy eating them so much.
8:57
Look there we're just gonna doll up a little bit on there.
9:01
And I've got some fresh mint here
9:04
and I'm just gonna sprinkle a few raspberries on it.
9:07
Look how pretty that looks
9:09
and with no trouble and so simple
9:14
and so easy to make.
9:19
It's so good.
9:22
While this is very good.
9:24
I'm in a hurry to move on
9:25
'cause I want to show y'all a recipe
9:27
that was sent to me from one of my guests
9:30
that had come into the restaurant.
9:31
Her name is Carol Rudd.
9:33
So she has sent me the recipe
9:35
for Mae Dawson's Hoosier Sugar Cream Pie.
9:40
It's nothing but sweetened whipped cream,
9:45
sugar like a cup and a third of sugar.
9:51
And we're gonna use
9:52
about three quarters of a cup of milk
9:59
and a little flour.
10:04
So we're just gonna give that a stir.
10:07
People send me recipes all the time
10:09
and I can't tell you how much I love it.
10:13
All right.
10:14
Now we're gonna pour this
10:14
into a nine inch unbaked pie shell.
10:18
Now you can make your own crust
10:20
or you can just use the frozen one like I'm doing.
10:23
And because we're doing simple desserts today,
10:27
I opted to go with the frozen crust.
10:29
'Cause we wanna make this quick and easy.
10:34
All right, now I've got some butter here
10:37
and I'm just gonna kind of pinch it up
10:40
and just drop it all over the pie.
10:43
I'm doing it just like Carol says she does it.
10:48
And now I'm gonna just grate it with a little nutmeg.
10:53
And this almost makes it tastes like an egg custard pie.
10:58
There's nothing like fresh nutmeg.
11:02
It's so much better than the ground kind
11:05
that you buy at the store.
11:07
All right, now I'm gonna put this
11:08
into a 450 degree oven
11:11
and I'm gonna let it bake for about 10 minutes.
11:14
And then we're gonna turn the oven down to 350
11:17
and let it cook another 25 minutes.
11:20
And it's gonna be a little jiggly.
11:21
So you'll want to be careful
11:24
when you put it in your oven.
11:27
Woo gotta have a steady hand.
11:35
And in the meantime,
11:37
I've already baked another one
11:38
and I've got it sitting right here
11:40
and it should be nice and cooled.
11:43
It is.
11:43
It's just a wee little bit warm,
11:46
but not too much.
11:47
I think we can go ahead and cut it.
11:50
Now I'd like to show y'all a little trick
11:52
that I use when I'm cutting pies.
11:54
'Cause you can sometimes mess it up,
11:56
trying to get it out.
11:57
So I'm gonna show you
11:58
how I like to get that very first piece out
12:02
but course if it messes up that's all right too,
12:04
'cause then that makes it legal to eat
12:07
before the family gets to it.
12:09
Now some people like their pies cut in eighths.
12:13
Some people like their pies cut into sixths.
12:16
I don't have to tell you what we do at my house.
12:18
So all I'm gonna do with these scissors
12:21
is I'm gonna come in here
12:23
and I'm going to snip right through that foil.
12:27
So you can see that the pie just kind of slips away.
12:31
And that makes it easy for me to just slip right in
12:36
and lift down that piece of pie. Yum.
12:40
It looks great, doesn't it?
12:42
And you know I don't even
12:43
have any fresh whipped cream to serve on it.
12:45
So you know what I think I'm gonna do.
12:48
I had some custard leftover from those pears.
12:52
I'm gonna come over here
12:54
and I think I'm gonna get
12:55
just a little bit of that.
12:59
And get me a couple of cherries go in here.
13:03
We'll use a little piece of mint on it too.
13:06
Just to make me feel like I'm eating my vegetables.
13:08
I'm eating healthy.
13:10
Look how pretty that looks.
13:17
Oh, Carol, this looks so good.
13:23
It's delicious.
13:25
Coming up next y'all, Blueberry Dumplings.
13:33
I hope y'all are enjoying the show
13:35
and I want to hear from you.
13:37
Tell me what recipes or videos you'd like to see me
13:40
make by just leaving a short comment below.
13:44
Now, let's get back to the show, y'all.
13:51
All right y'all,
13:51
it's time to make those blueberry dumplings.
13:56
I just love the word dumplings.
13:59
When you hear that word,
14:00
you know it's gonna be decadent.
14:02
And these are.
14:03
We're gonna add a quart of fresh blueberries
14:07
into a medium size sauce pan.
14:10
We're gonna add a cup of sugar.
14:13
And for your water.
14:15
Now, it depends on if you like
14:17
a lot of liquid with your dumplings.
14:19
You can put anywhere from one cup of water to two.
14:22
And I think I'm gonna use
14:24
about a cup and a half.
14:27
That looks about right.
14:29
And I'm just gonna give that a stir.
14:32
So I'm gonna put the lid on
14:33
so that'll boil faster.
14:35
And the next thing we're gonna do
14:37
is just make up our dumplings.
14:39
And it's so easy.
14:41
It's just not even funny.
14:42
We're gonna start with about a cup of flour,
14:45
a teaspoon of baking powder.
14:49
A little bit of sugar
14:52
and just a pinch of salt.
14:56
And I'm gonna just incorporate those for a minute.
14:58
And then we're gonna cut a stick of butter
15:03
into that little bit of flour.
15:05
Now you can do this
15:06
a couple of different ways.
15:08
You can use a pastry cutter
15:11
or you can use a fork.
15:13
And we're just gonna kind of cut that in
15:15
until it looks like a real course corn meal.
15:18
That was a good bit of butter
15:19
for that little bit of flour wasn't it?
15:23
You know it's gonna be so good.
15:24
Let me check on our blueberries
15:26
'cause we can't put it dumplings in
15:30
until our syrup is nice and bubbly.
15:33
We wanna a full roaring boil
15:36
when we drop our dumplings in.
15:38
All right so now I'm just gonna add the milk
15:40
and give that a quick stir.
15:42
And they're gonna be kind of just a little sticky.
15:46
This is so good on a cool night.
15:49
Michael loves a bowl of ice cream
15:52
but when the weather gets nippy,
15:55
it's nice to make this.
15:57
And you got your hot from your dumplings
15:59
and your cold from your ice cream.
16:01
It's a great combination.
16:04
All right, let's check on our blueberries.
16:07
Ooh, well it's a nice roaring boil.
16:11
So we're just gonna take our dumplings
16:13
and just drop them down in that liquid.
16:17
It looks like a grape soda.
16:19
Doesn't it?
16:22
And with dumplings, we don't wanna stir.
16:25
We wanna just shake our pot
16:26
and get them down in there
16:28
and make sure they're all covered good.
16:30
Hmm mm hmm.
16:32
All right now I'm gonna turn
16:33
that down a little bit
16:34
and all we're gonna do is put
16:36
that lid on there
16:37
and let it cook for about 20 minutes.
16:40
And I'm not gonna raise the lid
16:42
as I'm working here in the kitchen.
16:44
I may just give it a shake
16:46
but I'm not gonna open it up
16:48
and stir it or anything.
16:49
But in the meantime,
16:52
I've got another pot ready.
16:55
Oh look.
16:58
It's piping hot.
17:02
Oh, look at those dumplings.
17:04
Is that gorgeous or what?
17:08
Hmm, I think I just swallowed my tongue.
17:13
Oh, my gracious.
17:17
I just love those dumplings.
17:20
I'm gonna get me out one more.
17:23
Oh my goodness.
17:25
Now you can't eat this without ice cream.
17:27
I just love ice cream with my dumplings.
17:31
And I've got some vanilla ice cream right here.
17:36
And here we go.
17:49
How gorgeous is that?
17:52
And I'm gonna need me a spoon for tasting.
18:06
Now cool it off for that ice cream a little bit.
18:14
I wish y'all were here.
18:17
It is so wonderful.
18:19
What am I doing next?
18:20
I can't even remember.
18:21
The perfect cup of coffee
18:24
to go with this perfect dessert.
18:31
I so hope y'all are enjoying the show.
18:33
And if you do.
18:35
Be sure to click like, subscribe and
18:38
notification bell so you'll never miss a video.
18:42
And we'll be right back after the break.
18:48
And I told you
18:49
I was gonna show you
18:50
how to make the perfect cup of coffee.
18:51
This is called a French press
18:53
and it's amazingly fast.
18:55
Now we're just gonna take our lid off.
18:58
And we have ground up our beans
19:00
and I'm gonna put three tablespoons in ours.
19:04
Now we're gonna take our just boiling water
19:07
and pour it over our grounds
19:10
just a little bit.
19:12
And we're gonna let that steep
19:15
depending on how strong you like your coffee.
19:18
And I'm gonna go ahead
19:20
and push the cylinder down.
19:23
All right, so let's see what we've got.
19:29
Oh, now that's just the color, I like it.
19:32
A nice medium brown.
19:35
You can't get any quicker than this.
19:38
And I've got a little sweetened whipped cream
19:40
but you can use a frothy milk.
19:43
That's real good on it.
19:47
You know, I live with a man.
19:49
That's got the biggest sweet tooth
19:51
and it's important to me
19:53
that I have some desserts around for him to eat on
19:56
without spending my whole day, making them.
19:58
Michael and Michelle his daughter
20:00
love those coconut macaroons.
20:02
Now for those real chocolate lovers in your house
20:05
you can take these luscious little macaroons
20:08
that we did
20:09
and you can dip them in chocolate.
20:11
And the pear sabayon are delicious.
20:13
You can also use them as a salad
20:15
and the Hoosier Sugar Cream Pie.
20:17
So good.
20:19
And the blueberry dumplings
20:21
will truly knock you into next week.
20:23
And I hope
20:24
that y'all are able to use
20:25
some of these recipes
20:26
from today's show,
20:27
and I hope they'll fit
20:28
into your lifestyle just perfectly.
20:31
So until next time America,
20:33
I send you Love and best dishes
20:36
from my kitchen to yours.
20:42
Hey, y'all, it's Paula Deen.
20:43
Now, if you enjoyed this video, be sure to like it
20:47
and click the subscribe button as well as the notification
20:51
and bell to be alerted when I post a video.
20:55
Love and Best Dishes Y'all.
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